Prep Time: 15 mins
Bake Time: 30 mins
Cool Time: 30 mins
Total Time: 1 hr 15 mins
Yield: 1 dozen
Ingredients
3 cups chopped pecans
3/4 cup sugar
3/4 cup dark corn syrup
3 large eggs, lightly beaten
2 Tbsp. melted butter
1 tsp. vanilla extract
1/8 tsp. salt
1 1/2 (8-oz.) packages frozen tart shells
Garnish: currants
Directions
Toast pecans:
Preheat oven to 350ºF. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
Make pie filling:
Stir together sugar and corn syrup in a medium bowl. Stir in pecans, eggs, and next 3 ingredients.
Add filling to tart shells:
Spoon about 1/4 cup pecan mixture into each tart shell. Place tart shells on a large baking sheet.
Bake mini pies:
Bake at 350ºF for 25 to 30 minutes or until set. Remove to wire racks, and let cool completely (about 30 minutes). Garnish with currants, if desired. Store in an airtight container for up to 3 days.